Toyama Black Ramen Recipe

Ingredients

• For the broth: For the broth:
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon miso paste 1 tablespoon miso paste
• 4 cloves garlic, charred 4 cloves garlic, charred
• 1 tablespoon roasted sesame seeds 1 tablespoon roasted sesame seeds
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• For the chashu pork: For the chashu pork:
• 1 pound (450g) pork belly 1 pound (450g) pork belly
• 1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
• 1 cup (240ml) mirin 1 cup (240ml) mirin
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• For the toppings: For the toppings:
• 4 soft-boiled eggs, marinated in soy sauce 4 soft-boiled eggs, marinated in soy sauce
• 1 cup (150g) bamboo shoots, sliced 1 cup (150g) bamboo shoots, sliced
• 4 green onions, finely chopped 4 green onions, finely chopped
• For the noodles: For the noodles:
• 16 ounces (450g) ramen noodles 16 ounces (450g) ramen noodles

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 32g, 10g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 4g

Preparation

1. 1.
   In a large pot, combine the chicken broth, soy sauce, miso paste, charred garlic, roasted sesame seeds, and grated ginger. Bring to a simmer over medium heat and let it cook for 15 minutes. Remove from heat and strain the broth to remove any solids.
2. 2.
   In a separate pot, combine the soy sauce, mirin, water, and sugar for the chashu pork. Bring to a boil and add the pork belly. Reduce the heat to low and simmer for 2 hours until the pork is tender. Remove the pork from the pot and let it cool. Slice the pork into thin pieces.
3. 3.
   Cook the ramen noodles according to the package instructions. Drain and set aside.
4. 4.
   Divide the cooked noodles among serving bowls. Ladle the black broth over the noodles, ensuring each bowl is generously coated. Arrange the chashu pork slices, marinated soft-boiled eggs, bamboo shoots, and green onions on top.
5. 5.
   Serve the Toyama Black Ramen hot and enjoy the rich flavors of this Japanese delicacy.

Treat your ingredients with care...

• Pork belly — For a more tender and flavorful chashu pork, marinate it overnight in the soy sauce, mirin, water, and sugar mixture before simmering.
• Soft-boiled eggs — To achieve the perfect soft-boiled eggs, cook them for exactly 6 minutes and then transfer them to an ice bath to stop the cooking process.
• Ramen noodles — Cook the noodles until they are al dente to maintain their chewy texture.

Tips & Tricks

• For an extra kick of heat, add a drizzle of chili oil or sprinkle some chili flakes on top of the ramen.
• Customize your toppings by adding sliced mushrooms, nori seaweed, or corn kernels.
• If you prefer a thicker broth, you can add a cornstarch slurry to the simmering broth and cook until it reaches the desired consistency.
• Experiment with different types of noodles, such as udon or soba, for a unique twist on this dish.
• To save time, you can prepare the chashu pork a day in advance and refrigerate it until ready to use.

Serving advice

Serve the Toyama Black Ramen piping hot in individual bowls. Garnish with additional chopped green onions and a sprinkle of sesame seeds for added visual appeal.

Presentation advice

To enhance the visual appeal of the dish, arrange the toppings in an organized manner on top of the noodles. The contrasting colors of the black broth, white chashu pork, and vibrant green onions will create an enticing presentation.